In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and spices; set aside. In a separate bowl, beat together pumpkin, oil, sugars, and vanilla, until smooth and fluffy, about 1-2 minutes. Add eggs, beating well until fully combine. Gradually mix the dry mixture in, until just combine. Do not over mix. Scrape down sides and bottom of bowl. Pour batter into prepared cupcake pan. Bake for 16-20 minutes, or until inserted toothpick comes out clean. Cool completely before frosting.

Frosting:

With an electric mixer, beat butter, cream cheese and vanilla on medium speed until smooth. (make sure they are both at room temperature so you do not get lumps in your frosting). Beat in powdered sugar, 1 cup at a time, until incorporated. Scrape down bottom and sides of bowl. Beat on medium speed for about 2-3 minutes, until creamy. Pipe or spread on top of cooled cupcakes. Top with gumdrop pumpkins and sprinkles, if desired.